Makes about 10-12 cups

  • 1 entire carton (about 1 quart) of Pacific Organic Vegetable broth
  • 1/2 large sweet onion, diced in food processor
  • 4 large carrots, diced in food processor
  • 5 medium potatoes, peeled and diced tiny, tiny, tiny, no bigger than 1/4” or they don’t cook fast.
  • 1 can (14 oz.) diced tomatoes with green chilies (adds spice, don’t get chilies if you want to avoid spice) or can use fresh if you have them
  • 2 tsp. diced garlic
  • 1-2 T. sea salt
  • 2 1/2 T. Worcestershire sauce

Toppings once in your bowl:

  1. Mild salsa (oh boy, this makes it delicious!!!!!!! I used Tostitos Mild since we had the tomatoes with chilies above)
  2. Shredded mexican cheese (use veggie cheese, it melts and tastes just as good)
  3. Sour cream (use veggie sour cream or none at all)
  4. Crushed Tostitos
  5. Bacon crumbles (use vegetarian to make healthiest)

You can also use: avocadoes, cucumbers, olives, mushrooms, onion, tomatoes.

Put all except toppings into your slow cooker for 6-8 hours on low.
Pour into bowls.
Add toppings.